If you’re baking salmon in a foil packet, aim the thermometer sideways into the packet itself—the steam inside can make the external reading misleading. For grilling, the same 125°F rule applies, but with skin-on, the skin will be crispy before the interior is done.
For frozen salmon, double-check the temperature because ice can throw off readings. Thaw it properly overnight in the fridge, or cook it from frozen, adding three to five minutes and checking twice to be safe.
Here’s a little secret from restaurant kitchens: they often brine salmon for 10 minutes in a 8% salt solution (two tablespoons of salt per cup of water) before cooking. This helps the proteins hold onto moisture, making the temperature window more forgiving. Salt is the salmon whisperer.
